• Thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside. • Roughly chop baby spinach leaves. Grate carrot. In a large bowl, combine baby spinach and carrot. TIP: Slicing the cucumber very thinly helps it pickle faster.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips and sweet soy seasoning in batches, tossing, until browned and cooked through, 1-2 minutes. • Return all beef strips to the pan. Reduce heat to medium, then add sweet chilli sauce and simmer, until warmed through, 1-2 minutes.

• While the beef is cooking, add shredded cabbage mix and garlic aioli to the bowl of baby spinach and carrot. • Season to with salt and pepper. Toss to coat.

• Drain pickled cucumber. • Divide Asian-style beef, rainbow slaw and pickled cucumber between bowls. • Spoon any remaining sweet chilli sauce from the pan over beef to serve. Enjoy!